Our Chef Vix was so pleased with herself when she came up with this recipe. She wouldn’t stop talking about it and ate it every day for a week! But she enjoyed every mouthful and we hope you do too!

2. Mexican Tomato Jumble with Spiced Citrus Halloumi

Even though it is now well and truly winter (Luke has got his thermal long johns out), we’ve decided to create something zingy to remind us of warmer times! The Tomato Stall sent us these sweet tasting red and yellow tomatoes, which we’ve combined with nutritious roasted sweet potatoes and the tanginess of lime to transport you all the way to the Mexican Riviera!

After much consideration (and a broken vegetable peeler), we’ve decided to change our butternut squash peeling technique. Our recommendation is to chop the squash in half widthways to separate the top from the bulb at the bottom. Next use your knife to level off the edges (which will also take off the skin). Much easier!